Wet-milling
Wet-milling In craft beer brewing, the malt milling usually adopts wet-milling. Firstly, steep the malt into 50℃ water for 15-20 minutes. After the water content in malt reaching 30%, convey the malt to mill (the gap between two rollers is 0.35-0.45mm). The advantage of wet-milling: 1. As the malt is soaked in advance with wet-milling, the toughness of husk is improved. In this cease, the husk can be intact and the grain bed is loose, which can speed up the wort lautering and decrease harmful substance separating out from husk. 2. The malt kernel absorbed a certain water during wet-milling, so it is easier to be milled to fine particle, which is beneficial to cereal cooking, enzyme dissociating and solvend separating etc. 3. The load of false bottom is heavy, 250-350kg/m3, so it can be same level with mash tun. The disadvantage of wet milling: 1.The milling should be finished within 30min, so it require big capacity mill. And the malt after milling is unable to...